Aubergine Chickpea Stew with Fresh Flatbreads

Name: Aubergine Chickpea Stew with Fresh Flatbreads
Cuisine: Moroccan, African
Ingredients: 2 T olive oil; 1 large onion, finely sliced; 4 cloves of garlic, peeled and crushed; 1 t fresh parsley stalks; ½ t ground cumin; ½ t ground coriander; ¼ t ground nutmeg; 1 t ground cinnamon; ½ t smoked paprika; ¼ t ground cloves; 2 aubergines (eggplant) (approx 600g), halved lengthways then sliced into 1cm semicircles; 1x 400g tin chickpeas, drained (keep the liquid to use for aquafaba in another recipe); 2x 400g tins peeled plum tomatoes; 1 T light brown sugar; 500ml vegetable stock; Juice of 1 lemon; 130g strong white bread flour; 350g plain white flour; 1 t fine sea salt; 300 ml lukewarm water; 2 t quick yeast; 1 t sugar

Instructions

An insanely satisfying chickpea stew, inspired by North African flavours and packed with warming spices, served with soft, fluffy flatbreads. It’s ideal for a cold wintery day and is perfect for sharing with a bunch of friends.

Updated at: Mon, 09 Dec 2024 06:14:37 GMT